There’s nothing like a good apple pie during the fall. With a buttery, flaky crust and a cinnamon apple and blackberry filling, this tastes like autumn in every bite.
Ingredients
FOR THE PASTRY
- 250g all-purpose flour
- 3g salt
- 10g granulated sugar
- 205g unsalted butter, cubed and cold
- 60-80g cold water
FOR THE FILLING
- 6 granny smith apples
- juice of half a lemon
- 100g brown sugar
- 10g white sugar
- 1tsp vanilla paste (or extract)
- 1tsp ground cinnamon
- 15g cornstarch
- 160g blackberries
- sprinkle of lavender and thyme (optional)
FOR THE PASTRY
- In a large bowl, add the flour, salt and sugar. Mix together. Then add the cubed butter and rub between fingers to obtain a sand-like texture.
- Slowly add water bit by bit until dough just comes together. Divide the dough evenly, then wrap both in plastic wrap and put in fridge for 30 minutes.
- After 30 minutes, remove one of the two doughs from the fridge and roll out onto a lightly floured counter. Place onto a buttered 9 inch round pie dish and cut off the excess bits that are hanging over the sides. Place back into the fridge while you make the filling (see below).
- Once the filling is made, take the pie dish with the base out of the fridge and add the filling. Roll out the other half of the dough onto a lightly floured countertop and place over the top of the pie. Use a knife the remove the excess dough that falls over the sides and use your fingers to lightly press the sides down together.
- Use a knife to score the top of the dough. About three scores just in the middle. Egg wash the top and sprinkle with some granulated sugar. Return to fridge for 30 minutes before baking.
FOR THE FILLING
- Start by peeling and cutting the apples into small cubes and add to a large bowl. Squeeze the juice of 1/2 a lemon all over the apples to prevent them from browning. Toss.
- Add cornstarch, sugar, cinnamon, and vanilla to the apples. Toss all together until coated.
- Transfer the apple mixture to a saucepan with a splash of water and cook until just softened. Allow to cool before adding to pie dish. Spread the blackberries on top of the apple layer, then sprinkle with some lavender and thyme if you wish.
- Bake at 430°F on low rack of oven for 20 minutes. Turn heat down to 350°F for a further 40 minutes or until the top is golden.
- Allow to cool slightly. Then serve either with vanilla ice cream or custard. Enjoy!
